The BBQ Thread.

fretmeister · May 2020

phil_b said:

.I have been hovering over the buy buttons all day nut just cant decide,

DO IT DO IT DO IT DO IT

Am I helping?

phil_b · May 2020

fretmeister said:

DO IT DO IT DO IT DO IT

Am I helping?

NO

fretmeister · May 2020

I'm trying this next week. Corn starch / flour coated to get a fried crispiness but without the fat

https://www.youtube.com/watch?v=y9kC1rCIDHg&t=325s

springhead · May 2020

phil_b said:

.I have been hovering over the buy buttons all day nut just cant decide,

Buy it now. I've got one like that in red. It's the business. Did a whole chicken in it a couple of weeks ago, indirect cooking with a tray of par-boiled spuds under the bird to catch the fat. Epic.

RaymondLin · May 2020

phil_b said:

.I have been hovering over the buy buttons all day nut just cant decide,

DO IT!!!

phil_b · May 2020

just ordered a weber master touch premium

this weekend Im having some very expensive chicken wings

fretmeister · May 2020

phil_b said:

just ordered a weber master touch premium

this weekend Im having some very expensive chicken wings

Nicely done!

Is it still GAS when it's charcoal?

Don't worry about seasoning it. Just give it a wash before use to remove the final traces of any oils used in the manufacturing process. Weber kit doesn't need seasoning.

Funnily enough, on the official Weber social media there is always someone asking how to cut down on smoke escape on the WSM water smoker - and the answer is always - cook a massive bit of pork and let the fat block up any holes!

Then leave it there.

Hickory smoked chicken thighs are also a thing of beauty.

TOP SAFETY TIP: Do not use a wire brush to clean the grates. Sometimes the little bits of wire from the brush get stuck to the grate and then you risk eating them. Instead et the grate nice and hot and then get kitchen foil and ball it up and use it like a sponge. You might need gloves due to the heat. Rub that over the grates instead. It works better than a brush and it won't leave tiny shards of death on the grates to get stuck in your food.

Or do what the pros do - at the beginning of the next cook just get the grates up to 400 f for 10 mins before lowering the temp to what you want. That will kill anything in there and you never have to clean it!

phil_b · May 2020

well this arrived today

Image: https://www.modelflying.co.uk/sites/3/images/member_albums/34622/860780.jpg

roundthebend · May 2020

@phil_b ; you'll love it

Question about slow cooking in the Weber.
I used the snake technique, it worked really well at keeping the heat steady through the long cooking time. I want sure if it was right, though, to use unstarted coals for cooking. I thought they had fuel in them to help get them going. I wouldn't want that fuel smoke in my food. I thought I could taste it a bit, maybe I'm just imagining things.
Am I right to think this? Can I do anything different?

breakstuff · May 2020

I'm seriously considering buying the Weber Master Touch Premium as my old Argos barrel bbq is on it's last legs. The hardest part will be persuading my wife that the jump from a £40 tin can (although, to be fair, it has lasted me ten years up to now) to one costing nearly £300 plus is entirely necessary.

fretmeister · May 2020

roundthebend said:

@phil_b ; you'll love it

Question about slow cooking in the Weber.
I used the snake technique, it worked really well at keeping the heat steady through the long cooking time. I want sure if it was right, though, to use unstarted coals for cooking. I thought they had fuel in them to help get them going. I wouldn't want that fuel smoke in my food. I thought I could taste it a bit, maybe I'm just imagining things.
Am I right to think this? Can I do anything different?

You are imagining things.

Snake and Minion methods are well established. Also - coal is fuel. And any smoke wood you use is also fuel.

Starter cubes are food safe and have been designed that way. There are many options - waxy cubes, solid cubes, and little so-called "natural" ones that are like tiny hay bales that are then actually covered in an accelerant oil similar to that used in the other cubes.

You'll never get a 10 hour plus cook out of coals that are already lit.

That being said - don't buy cheap coals. There's nothing dangerous about them, but they do burn far too quickly and you'll use twice as much and it will actually cost you more.

If you are just going to slow cook without a smoke wood you might as well do it in the oven.
The beauty of a BBQ for low and slow is to get the smokey wood flavour into the meat.

Different woods suit different meats.

Hickory is the most famous - but too much can leave the meat bitter. But get it right on chicken and it is lovely.
Applewood is great for most things, but especially for pork.

Beef is very regional in the US. Texas style is often post oak - old fence posts! Cherry and Pecan are popular too when heading further north.

I keep Applewood chunks on standby all the time. Hickory can be such a strong flavour that I tend to use chips rather than chunks as the amounts are easier to control.

Applewood or Oak as the main smoke source with a handful of hickory chips is great.

This is my Weber Smokey Mountain rather than a kettle, but you get the idea.
The lit coals get dumped in the middle and the rest will catch.

This was for a 20 hour brisket smoke

Image: https://scontent-lht6-1.xx.fbcdn.net/v/t1.0-9/p720x720/36454467_10156251049913726_157136450880536576_o.jpg?_nc_cat=103&_nc_sid=0be424&_nc_ohc=kbS4FjYrX_AAX_6patP&_nc_ht=scontent-lht6-1.xx&_nc_tp=6&oh=19032a69182a8bd3cca9f92640934fc2&oe=5ED8B64C

fields5069 · May 2020

I'm going to buy a Paella pan soon. All we can f*cking smell from next door is paraffin, the lazy gits. All you need is a cheap coal lighter chimney FFS. They're going to know the smell of paprika for many months to come.

celentium · May 2020

Bought a Pizza Steel which arrived today. There isn't much out there with using one on a Weber charcoal kettle bbq but I think I'll just use indirect coal and preheat the steel for 30 minutes before adding the pizza.

I'm excited!

strtdv · May 2020

I use the griddle on the Weber all the time, it's very useful. You can cook chopped veg like onions for your burger, you can fry an egg on it when you're cooking your breakfast on the grill and at a push you could do a pizza on it too.

IMO it's the most useful attachment for the Weber GBS system

fretmeister · May 2020

I've got a couple of little cast iron pots and plates instead of the GBS system. That way I get to choose where they go and I don't have to stick to the middle.

breakstuff · May 2020

@fretmeister would you say it's worth paying the extra for the Master Touch Premium over the standard Master Touch? I've got the go ahead from the wife so now deciding which model to go for.

phil_b · May 2020

breakstuff said:

@fretmeister would you say it's worth paying the extra for the Master Touch Premium over the standard Master Touch? I've got the go ahead from the wife so now deciding which model to go for.

the main difference is the premium has a hinged lid.

you also get the sear grate insert plus a smoke ring with heat deflector for smoking

fretmeister · May 2020

breakstuff said:

@fretmeister would you say it's worth paying the extra for the Master Touch Premium over the standard Master Touch? I've got the go ahead from the wife so now deciding which model to go for.

Ive got the in between one. Ash bucket and hinged grate only. No insert.

Hinged lid wasn’t available when I bought mine. I quite like that idea.

breakstuff · May 2020

I'm quite tempted by the premium. I like the idea of the diffuser plate and the price isn't that much more. Thanks guys, I'll mull it over over the weekend.

munckee · May 2020

fields5069 said:

I'm going to buy a Paella pan soon. All we can f*cking smell from next door is paraffin, the lazy gits. All you need is a cheap coal lighter chimney FFS. They're going to know the smell of paprika for many months to come.

I did paella and flatbread on my (admittedly gas) bbq tonight with a nice bottle of pinot grigio.

https://i.imgur.com/3K4XddQ.jpg

breakstuff · May 2020

Just pulled the plug on this bad boy.

This thread really hasn't helped my bank balance, but I did some ribs today on my dilapidated drum bbq and the taste along with several loosening beers steered me towards a 'what the hell, you only live once moment'. Look forward to a large package landing on my doorstep in the next few days.

fretmeister · May 2020

Nice. I love doing ribs.

I do the 3-2-1 method. Seems to work really well.

breakstuff · May 2020

fretmeister said:

Nice. I love doing ribs.

I do the 3-2-1 method. Seems to work really well.

Got to admit I cheated by slow roasting them in the oven for three hours after marinating in a homemade dry rub. Finished them off on the bbq for an hour on indirect heat with a marinade and they came out perfectly. I'll have a go at the 321 method when my new bbq arrives.

phil_b · May 2020

fretmeister said:

Nice. I love doing ribs.

I do the 3-2-1 method. Seems to work really well.

I tried this today.I seemed to struggle to keep the temp low enough but I think I got it worked out in the end but i needed to keep both vents closed for alot of the time. It will be a lot easier next time. I think I will add in a tray of water and that may help.

I just got a cheap temp probe gauge from tesco. One with a remote will be handy for these long cooks

poopot · May 2020

Splurged on this earlier today...

And it’s just had it’s first outing!...

phil_b · May 2020

poopot said:

Splurged on this earlier today...

And it’s just had it’s first outing!...

with that vented double wall layout I bet it can reach some extra hot temperatures.

poopot · May 2020

phil_b said:

poopot said:

Splurged on this earlier today...

And it’s just had it’s first outing!...

with that vented double wall layout I bet it can reach some extra hot temperatures.

That inside bit comes out for cleaning

top bit of kit

fretmeister · May 2020

I did cornflower coated chicken today.

Needs to be over 300c to work properly to give an almost fried chicken crispness.

photos to follow.

breakstuff · May 2020

Mine arrived today, just finished getting it together. Hopefully I'll be giving it a run this weekend. I'll just be grilling for now until I get round to ordering some Weber briquettes.

phil_b · May 2020

@breakstuff ; very smart

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